Spinach and Feta Egg Cups are a satisfying breakfast or snack to make ahead and take on the go. Don’t miss this low carb, healthy, and protein-packed recipe for Spinach and Feta Egg Cups.
Simple, easy, and delicious! When I made these little eggs cups I shocked myself with how tasty they were. It’s great to have a breakfast/snack like this in the fridge at all times because it helps to encourage smart choices and healthy eating.
Spinach and Feta Egg Cups
To make, simply crack all dozen eggs in a large bowl and whisk. Thaw a block of frozen spinach and drain in a mesh sieve, being sure to squeeze out as much water as possible. Chop and add to the eggs along with the salt, onion powder, and feta cheese.
The key is to use a really well-oiled nonstick muffin tin so that the eggs don’t stick! My favorite muffin tin to use is the USA Pan Muffin Pan with Nonstick & Quick Release Coating because it’s durable and almost guaranteed that nothing will stick to it. I also love that it has handles so I don’t spill anything or burn myself taking items to and from the oven.
Bake at 400 degrees for 15 minutes. Let sit for 5 minutes before eating. If the egg cups stick, run a knife around the edges of the eggs to help release them.
Give these delicious little Spinach and Feta Egg Cups a try and you’ll agree that eating healthy has never tasted so yummy!
Love Eggs? Check out my other yummy breakfast egg recipes:
- Ham and Cheese Quiche is a delicious make-ahead breakfast dish and a great use for leftover ham.
- Sausage and Cheddar Breakfast Tart is a real crowd pleaser that’s so delicious!
- Creme Brûlée French Toast is my most popular brunch recipe ever! Easy make-ahead dish that gets prepared the night before.
I hope you love this recipe for Spinach and Feta Egg Cups! Be sure to comment below if you try them. Enjoy!
Spinach and Feta Egg Cups
Ingredients
- 12 large eggs
- 1 cup cooked spinach, drained and chopped frozen works well here
- ½ cup feta cheese crumbles
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
Instructions
- Preheat oven to 400 degrees. Coat a 12 cup muffin pan with cooking spray. Set aside.
- In a large bowl, whisk the eggs. Add in the chopped spinach, feta, salt, and onion powder. Stir to combine. Distribute egg mixture into muffin pan cups. Bake for 15 minutes until cooked through. Run a knife around the edges of the egg to help remove egg cups.
Notes
Nutrition
Irina
What a great breakfast option is. Saving the recipe to make it this coming weekend. Sounds amazing!
Jamie
I love how easy this recipe is and the flavor of the feta with spinach is delicious! Great recipe!
Beth Sachs
These egg cups are ideal for a protein packed breakfast on the go!
Bintu | Recipes From A Pantry
What a delicious on the go snack! These sound so delicious and healthy too!